塔桥 - 圣凯瑟琳码头

There’s a refreshing lack of formality at Trivet, both in the look of the room and in the style of the service, but that’s not to say this isn’t a very professionally run operation. The chefs in the open kitchen craft imaginative, fuss-free dishes using prime seasonal ingredients, where the combinations are balanced and flavours assured. Try dishes like ‘Pigeon and persimmon’ or the imaginatively titled ‘Turkish breakfast’ dessert, and you’ll see a kitchen full of imagination and ability. Wine plays an integral role, with personable service and a thoughtfully curated list championing lesser-kn

When your restaurant is on the 60th floor, thus becoming the tallest in Europe, it makes complete sense that the 12-seater counter faces the window and the stunning view over the city, rather than the chefs in their open kitchen. Gordon Ramsay’s exclusive little sky dining restaurant offers a surprise tasting menu, built around ingredients from the top drawer. Highlight dishes could include 14-day aged duck with celeriac and Alsace bacon, and lobster with pumpkin and pine. Everyone is served together so be punctual – and allow a little extra time for security checks on the ground floor.

It might be smaller than the glass-fronted office buildings that surround it but this red-brick, Grade II-listed former school certainly holds its own. The magnificent vaulted room lends itself effortlessly to its role as a glamorous brasserie and the atmosphere is buzzy without being overly loud. The cooking is classically French and there are no unnecessary fripperies, just reassuringly familiar combinations with the emphasis on bold, harmonious flavours – such as barbecued monkfish with a textbook, rich yet piquant vin jaune sauce split with herb oil.

All is calmness and tranquillity once you step inside this cool, understated room in pastel shades – you’ll find yourself instantly forgetting all the bustle outside. The Korean husband-and-wife team combine skills learnt in Europe’s top kitchens with techniques and flavours from their homeland. Highlights of the imaginative and impeccably executed set menu may include a clever re-working of tarte Tatin with daikon; courgette flower stuffed with crab and dubu; a generous dish of succulent pork with wild garlic; and a delicious ssuk pain perdu to finish.

In contrast to the grandeur of its location inside the Town Hall Hotel, there's a modern, understatedly stylish look to Da Terra. You start with drinks and snacks in the elegant lounge, soundtracked by the comforting rhythms of bossa nova, before heading to the dining room – where the tables by the open kitchen offer a view of the impressive Molteni stove. Chef Rafael Cagali draws on his Brazilian and Italian heritage in skilfully crafted, highly original dishes bursting with colour. His signature reinvented version of the Brazilian 'moqueca' fish stew is bound to be a highlight.

Ring the bell and you’re welcomed into an operation unlike any other – the name may be old English for ‘kitchen’, but this is very much a restaurant of the moment. You start with a drink and the first course in the bar, then it’s upstairs for a snack in the kitchen before being seated in the intimate dining room with its bespoke crockery and pottery. It’s easy to see why the chef, who is a keen forager, talks so proudly of his ingredients, whether that’s the Shetland cod or the Highland wagyu. He and his team deliver and explain in detail their delicate, balanced and innovative dishes.

Go for the house martini as you enjoy an array of snacks like crispy buttermilk chicken and crab dumpling that precede the start of The Clove Club's multi-course set menu. The roll-call of prime British ingredients includes Orkney scallops, Wiltshire trout, Torbay prawns, Herdwick lamb and Middle White pork – all starring in seasonally pertinent dishes where their natural flavours are allowed to shine through. The historic surroundings of Shoreditch Town Hall provide the perfect backdrop, with the open-plan kitchen adding a little more theatre to proceedings.